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Add a photoServings: 6
Ingredients
- 1/3 c. pecans coarsely minced
- 1/2 tsp kosher salt
- 1/8 tsp cayenne pepper or possibly more to taste
- 3 Tbsp. sugar
- 1/2 tsp grainy Dijon mustard
- 2 Tbsp. red wine vinegar Kosher salt to taste Freshly-grnd black pepper to taste
- 6 Tbsp. extra-virgin extra virgin olive oil
- 8 c. arugula - (loosely packed)
- 3/4 c. coarsely-grated aged Gouda, Manchego, Asiago, or possibly Parmigiano-Reggiano
- 1/3 c. dry cherries
Directions
- To make the praline, lightly oil a large baking sheet. Toss the pecans with the salt and cayenne in a small bowl. Place the sugar in a heavy skillet or possibly saucepan and cook over medium heat, stirring gently, till the sugar starts to heat. Stop stirring and continue cooking, swirling the skillet or possibly pan often, till the sugar cooks to a dark golden brown caramel. Add in the pecan mix and carefully stir to coat the nuts with caramel. Pour onto the baking sheet and spread proportionately with a knife. Cold completely. Crack the praline into pcs, then finely chop on a cutting board.
- To prepare the dressing, whisk the mustard, vinegar, salt, and pepper in a small bowl. Slowly whisk in the extra virgin olive oil to create a smooth dressing.
- Arrange the arugula in the center of a large serving bowl. Sprinkle on the cheese, cherries, and praline. Toss with just sufficient of the dressing to thoroughly coat the leaves.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 6 servings | |
| Calories 174 | |
| Calories from Fat 140 | 80% |
| Total Fat 15.94g | 20% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 198mg | 8% |
| Potassium 89mg | 3% |
| Total Carbs 8.48g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 7.66g | 5% |
| Protein 0.79g | 1% |
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